FYSH @ EDITION, The Singapore EDITION's acclaimed restaurant, continues to revolutionise fine dining with a revamped menu that combines heritage, sustainability, and innovative approaches. FYSH, led by multi-award-winning chef, restaurateur, and author Josh Niland, promotes whole-fish cooking, a philosophy that values every component of the ingredient while providing excellent flavour, texture, and inventiveness. The restaurant's approach is unusual in that it combines seafood and steakhouse traditions, providing customers with a harmonic exploration of land and sea.
Niland's culinary approach focuses on purpose and authenticity, transforming undervalued ingredients into dishes of artistry and taste. Innovative preservation techniques extend ingredient life while increasing flavour. The Josper charcoal grill, which is central to FYSH's menu, adds depth and smokiness to both seafood and meat, bringing them together under a single elemental flavour character.
The à la carte menu embodies the restaurant's scale-to-tail philosophy. Starters and appetisers include Swordfish Empanadas ($18), Fish Head Curry Croquettes ($16 for two), and the fun Yellowfin Tuna Tartare ($24), which comes with Niland's distinctive fish eye chip. Meat fans will enjoy the Little Joe Grass Fed Beef Tartare Panini ($20 for 2pcs), while seafood lovers will be drawn to the Hokkaido Sea Urchin Crumpet ($22) and Freshly Shucked La Lune Oysters ($10 each). Local flavours are highlighted in BBQ FYSH Sausages ($16 for two) with sambal tumis and smoked onions, underlining FYSH's dedication to heritage-inspired dishes.
The appetisers menu includes Charcoal Grilled Eastern King Prawns ($36) with FYSH XO sauce, Selection of Raw Wild Fish ($48) seasoned with Mediterranean olive oil, and creative pasta selections including Mooloolaba Swordfish Ragu Bolognaise ($28) and Squid Ink & Fish Bone Pasta ($34). Other tempting options include Manilla Clams ($36) in Tiger Beer and Wagyu Beef Fat Vinaigrette, Salad of Jicama and Pineapple ($22) inspired by rojak and kerabu, Charcoal Grilled Indonesian Squid ($26) with pickled watermelon rind, and Preserved Yellowfin Tuna Salad ($22).
Signature mains add a Singaporean spin to worldwide classics. Highlights include David Blackmore's Wagyu Beef Cheek Rendang Pie ($52), Charcoal Free Range Chicken ($48) with coconut sambal, Dry Aged Murray Cod Fillet ($58) with Nyonya sweet potato leaf curry, Fish Bone Noodles ($38) with Malaysian slipper lobster, and Double Yellowfin Tuna Cheeseburger ($36).
The enhanced charcoal grill menu also includes Queensland Grouper ($72), Queensland Swordfish Tenderloin ($58), Queensland Yellowfin Tuna Striploin ($82), and Queensland Yellowfin Tuna Skirt Steak ($88). Premium beef options include the W Black Wagyu Beef Hanger Steak ($62) and the Little Joe Beef Tenderloin ($80).
Each dish is enhanced by accompanying sides, which range from Fries with FYSH salt ($10) and Marble Potatoes in Royal Kombu ($12) to BBQ Corn Curry ($10), Lychee Wood Grilled Fioretto ($12), Smoked Chicken Fat Rice ($10) and a choice of fresh salad and mushroom options. Salt & Vinegar Onion Rings ($10) round off the experience, presented with distinctive sauces for a full-fledged sampling.
Desserts follow Niland's sustainable concept, with options such as Tuna Eye Vanilla Gelato ($14), Valrhona Chocolate Mille-feuille ($22), Caramelised Green Apple Tart ($18), and Watermelon Granita ($16). Classic favourites like Calamansi Madeleines ($3 each) and FYSH Tiramisu ($16) remain, providing a playful yet delicious touch.
FYSH also caters to couples with Surf & Turf Experiences ($128) and dry-aged steaks on the bone, and its new bar menu offers curated snacks and tipples from midday to 9:30 PM every day. Vegetarian alternatives now include Marinated Cucumbers and Radishes, Sweet Potato Leaves in Nyonya Yellow Curry, Watercress and Endive, Lychee Charcoal Grilled Fioretto, and more.
Set lunches are provided Monday through Friday and delivered in 60 minutes, with complimentary hotel parking. A two-course meal costs $58, a three-course meal costs $72, and both include coffee or tea. To round out their dinner, diners can choose between wine or a Smoky Ginger Fizz mocktail. Customisable menus for groups of eight or more begin at $150 per person, with the Sunday FYSH Roast starting at $108 per person.
FYSH at EDITION demonstrates dining that combines innovation and heritage. Its sophisticated approach to scale-to-tail cooking and commitment to sustainability make for an extraordinary culinary adventure, combining classic steakhouse warmth with daring seafood inventiveness.
a. 38 Cuscaden Rd, Singapore 249731
e. FYSH.sgedition@editionhotels.com
fb. www.facebook.com/FYSHSingapore
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